Mexicana Veggie Burgers recipe
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Ingredients
- 1 cup white rice 2 cups water 1 (10 ounce) package frozen corn niblets 1 tablespoon olive oil 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can chickpeas, drained and rinsed 1 clove garlic, minced, or more to taste ⅓ cup shredded sharp Cheddar cheese ⅓ cup all-purpose flour 1 pinch red pepper flakes, or to taste ¼ cup all-purpose flour, or more if needed ½ teaspoon Cajun seasoning, or to more taste 1 pinch red pepper flakes, or more to taste 1 tablespoon olive oil
Nutrition Info
- 192.9 caloriescarbohydrate: 33.3 gcholesterol: 3.3 mgfat: 4 gfiber: 4.5 gprotein: 6.6 gsaturatedFat: 1.1 gservingSize: -sodium: 247.9 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Mexicana Veggie Burgers
Directions
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Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
Heat 1 tablespoon oil in a skillet over medium heat, cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture, form into patties.
Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
Heat 1 tablespoon oil in a skillet over medium heat, pan-fry patties until golden brown, about 5 minutes per side.